Ginger Soup

Ginger Soup

2 tablespoons vegetable oil

1/2 cup minced onion

1/4 cup minced peeled fresh ginger

3 cups (or more) chicken stock or canned low-salt chicken broth

4 cups sliced peeled carrots (about 1 1/2 pounds)

1 cup orange juice

1/2 cup half and half

1/4 teaspoon ground cinnamon

1/4 cup matchstick-size strips peeled carrot (for garnish; optional)

1 tablespoon matchstick-size strips peeled fresh ginger (for garnish; optional)

Preparation

Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and  saute until onion is translucent, about 5 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls. Top soup with carrot and ginger strips, if desired, and serve.

Your Healthy Weekly Menu is Ready For You!

We are so excited to send you this weeks recipes. The spring vegetables are available now at your farmer's market or at your grocery store!

We chose only the freshest, healthiest and tastiest recipes for you and your family! So download your shopping list, review your recipes and enjoy going to the market.

Make the most of your local farm stand;

1. Go every week and keep an open mind, some produce is only on the market for two weeks, so no matter where you live, we stay in touch with whats happening in your market. We design our meal plans around the healthiest and freshest  foods in season.

2. Learn about your food. We know eating healthy is important to you so we have added a little nutritional information on some of this weeks items, so you know what your family is eating.

3. Enjoy your recipes and let us know how you like them!

Have a great weekend!

Kimberly Wechsler

 

Eat Tortellini Soup Tonight!

Dear Andrew,  Addison, Family and Friends;

Yesterday we talked about tomatoes, having them for breakfast. This morning I am making a fried egg, toasted English muffin with a slice of tomato. This makes for a great lunch too.

I love when I receive recipes from friends.  Everytime I prepare their recipe, I think about them and how  thankful I am to have such good friends. The following recipe a friend gave to me many years ago. It is a great quick and healthy meal. If you serve this with a salad or some roasted vegetables its a complete meal.

Tortellini Soup

Extra virgin olive oil (evoo)

Small onion

Peeled carrots, sliced thin

2 cloves of garlic, chopped

One large can or box of chicken broth

1 package of tortellini, you will find this package in the refrigerated section of the market

A handful of fresh spinach, chopped

Salt and Pepper

Directions:

I always try to use as few of pots and pans as possible. So take a saucepan, cover the bottom of the pan with evoo. Saute onion, carrots and garlic until tender. Pour the chicken broth into the pot, add your chopped spinach. When the broth begins to simmer, add the tortellini and let the tortellini cook in the chicken broth according to the package which is about 12-14 minutes. Pour into your soup bowls and enjoy!

Love From Home